Gluten Free Lasagna Soup
This Gluten Free Lasagna Soup is rich, hearty, and packed with the delicious flavors of traditional lasagna, making it the ultimate comfort food for any night.
Ingredients
For the Soup
- 1 tbsp olive oil
- 0.5 pound ground beef
- 0.5 pound ground Italian pork
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 24 oz marinara sauce I use Rao’s Marinara
- 14.5 oz diced tomatoes (liquid included)
- 4 cups low sodium chicken broth Plus more for reheating
- 1 tbsp Italian seasoning
- 0.25 tsp sea salt (adjust)
- 0.25 tsp ground black pepper
- 0.25 tsp red pepper flakes (optional) For spicy
- 2 cups spinach (optional)
- 10 oz gluten free lasagna noodles (broken in half)
Instructions
Preparation
- Add the olive oil to a large stock pot or Dutch oven.
- Toss in the chopped onion and minced garlic. Sauté until fragrant and the onions turn translucent.
- Add both ground beef and Italian sausage. Cook until browned, making sure it’s cooked through. Drain any excess fat.
- Stir in the marinara sauce, diced tomatoes (with juice), chicken broth, Italian seasoning, red pepper flakes, salt, and pepper.
- Stir and bring to a rolling boil.
- Add the broken lasagna noodles. Let it simmer for about 15 minutes or until the noodles are tender, stirring frequently to keep them from clumping.
- Before serving, mix in the spinach and let it wilt. Taste and adjust the spice levels if needed. Serve with ricotta or cottage cheese if you'd like a cheesy touch.
Notes
Adjust texture by cutting back on the chicken broth for a thicker soup. For a vegetable boost, add chopped zucchini or bell peppers. This soup is perfect for meal prepping and can be made vegan by swapping meats for lentils or mushrooms.